This technique--which works with any cooked grain--was my favorite discovery of the whole book project. Frying turns whole grains into wonderfully crunchy, wildly delicious, nutty nuggets; it's a real game changer. Fried grains freeze beautifully, and there's no need to thaw, so I now keep them on hand--a larger grain such as spelt or farro and a finer grain such as quinoa or millet. The crisp bits are fantastic on yogurt or ice cream, as a topper for casseroles or creamy soups, or anywhere you want a little crunch. They're also a great substitute for nuts--good for folks with allergies. And don't worry: When the oil is heated to the right temperature, the food doesn't absorb much.

Ingredients

3 cups cooked spelt (about 1 cup uncooked grains)

6 cups canola oil or peanut oil

Nutritional Information

Calories 72

Fat 3.4g

Satfat 0.2g

Monofat 2g

Polyfat 0.9g

Protein 2g

Carbohydrate 8g

Fiber 2g

Cholesterol 0.0mg

Iron 0.0mg

Sodium 0.0mg

Calcium 4mg

Calories 72

Fat 3.4g

Satfat 0.2g

Monofat 2g

Polyfat 0.9g

Protein 2g

Carbohydrate 8g

Fiber 2g

Cholesterol 0.0mg

Iron 0.0mg

Sodium 0.0mg

Calcium 4mg

How to Make It

Step 1

Line a jelly-roll pan with several layers of paper towels. Spread spelt out into a thin layer on paper towels. Let stand 1 to 2 hours to dry out surface moisture, stirring grains occasionally.

Step 2

Heat oil in a large Dutch oven over high heat until a thermometer submerged in oil registers 375°. (Do not use a smaller pot; moisture in the grains will cause the oil to bubble up vigorously.) Add 1/2 cup spelt to hot oil; cook 4 to 5 minutes or until grains are browned and crisp. (Maintain oil temperature at 375°, and fry in small batches.) Remove fried spelt from pan with a slotted spoon; drain on paper towels. Repeat with remaining spelt, 1/2 cup at a time.